Pre heat oven to 400. Toss tomatoes with olive oil, salt , pepper. Spread tomatoes in one layer on a baking sheet and roast for 45 min. In an 8 quart stockpot on medium high, sauté onions and garlic with 2 tablespoons of olive oil and no cholesterol butter, and red pepper flakes until onions start to brown. Add canned tomatoes, basil, thyme, and chicken stock. A dd roasted tomatoes, include liquid on the baking sheet. Bring to boil and simmer 40 min. Put into a food processor with a little non fat sour cream and process.
You can serve with a dollop of non fat sour cream